TURTLE BUNDT CAKE RECIPES
TURTLE BUNDT CAKE RECIPE - BETTYCROCKER.COM
The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
- When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.
Nutrition Facts : Calories 330 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 26 g, TransFatContent 0 g
CHOCOLATE TURTLE CAKE RECIPE - BETTYCROCKER.COM
No wonder this is a bake sale winner! Devil’s food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310 , CarbohydrateContent 40 g, CholesterolContent 35 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 24 g, TransFatContent 0 g
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